Re: Why haven't I done this before?

Fried up some bacon, inserted into bourbon. Let sit overnight. Placed into freezer for a few hours, then filtered out fat with cheese cloth.

I made some bacon infused bourbon (ironically - OWA as well!) but it came out super salty (although undeniably bacon-y). Even after filtering, had a very greasy mouthfeel. Maybe I used too much bacon (which might be the first time I've ever said "too much bacon").

Gary (aka 'Country')=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
"Too much of anything is bad, but too much of good whiskey is barely enough." - Mark Twain
"Because Whiskey Matters!" - David Perkins